Carrot Soup à la Crécy
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 1 heures
Cooking time :
Total time :
Repos : 1 heures
Carrot Soup à la Crécy for 4 to 6 people :
- 800g of young carrots, peeled and cut into large dice
- 1 small carrot cut into fine julienne, briefly sautéed in butter
- 1 yellow onion, peeled and cut into large dice
- 2 large "Bintje" potatoes, peeled and cut into large dice
- 10 cl of heavy cream (30% fat content)
- A pinch of thyme
- 1 bay leaf
- Fine salt and a tablespoon of raz el hanout*
- A bit of ginger pickled in vinegar, finely chopped
- Fresh herbs
- 80g of unsalted farm butter
Progression
1- in a thick-bottomed saucepan, melt your butter and then add the diced carrots and onions. Season with salt and add the raz el hanout. Cover and let them gently sweat, covered, for 10 minutes.
2- Next, add 2 liters of water, thyme, and bay leaf to the pot. Season with salt (not too much) and add your diced potatoes. Cook for approximately 20 minutes.
3- Blend the entire mixture, strain it through a fine mesh sieve (chinois), then bring it back to a boil while adding the cream. Allow it to reduce for another five minutes.
4- Plate the soup in beautiful deep plates, in the center of which you have added a bit of ginger, some sautéed carrots, and a sprinkle of fresh herbs.
Enjoy your flavorful Carrot Soup à la Crécy!
2- Next, add 2 liters of water, thyme, and bay leaf to the pot. Season with salt (not too much) and add your diced potatoes. Cook for approximately 20 minutes.
3- Blend the entire mixture, strain it through a fine mesh sieve (chinois), then bring it back to a boil while adding the cream. Allow it to reduce for another five minutes.
4- Plate the soup in beautiful deep plates, in the center of which you have added a bit of ginger, some sautéed carrots, and a sprinkle of fresh herbs.
Enjoy your flavorful Carrot Soup à la Crécy!
credits photo : ©chef patrick-A.F.Touch
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